This slaw is loaded with winter fruits and vegetables (hello endive!) in just about every shape and texture, and topped with a tangy tahini-apple cider dressing that brings all the flavors together. Walnuts and quinoa pack extra nutritional punch and plenty of protein.
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1 small head red cabbage, finely shredded
- 3 belgian endive, finely sliced
- 1/2 cup chopped parsley
- 1/4 cup walnuts, toasted
- 1 large apple, thinly sliced
- 3 tbsp tahini (sesame seed paste)
- 2 tbsp apple cider vinegar
- 1 large lemon, juiced
- 2 tbsp - 3 Tbsp maple syrup
- 2 tbsp olive oil
Directions
- Place the quinoa and water into a small pan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for 12 minutes until done. Fluff with a fork and set aside.
- Finely shred the cabbage, endive and apple. I used a mandolin for this, but a food processor fitted with a slicing blade or a sharp knife will also work.
- Place shredded cabbage, endive, chopped parsley, toasted walnuts and apples in a large bowl.
- Whisk together or blend the tahini, apple cider vinegar, lemon juice, maple syrup, olive oil and pinch of salt and pepper. Blend until smooth.
- Toss slaw with dressing and season to taste with salt and pepper.
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